A very simple pie, really cozy and homey. It can be cooked both with yeast dough and shortbread. Below is a version of the cake with yeast dough. Lingonberries can be taken both fresh and frozen.
It is necessary
- - 250 g flour;
- - 125 ml of milk;
- - 50 g butter;
- - 10 g vanilla sugar;
- - 5 g dry yeast;
- - 1 egg;
- - 5 tbsp. tablespoons of sugar;
- - 1 1/2 cups lingonberries;
- - sour cream, salt.
Instructions
Step 1
Melt the butter, cool to room temperature. Dissolve dry yeast in warm milk. Mix butter with milk and yeast, beat in an egg, add regular sugar and salt. Mix thoroughly. Pour flour into the mass in small portions, knead a soft dough. You may need more or less flour, the main thing is not to make the dough too tight. Place the finished dough in a warm place, covered with a towel. The dough should rise, it takes an average of 1 hour.
Step 2
Spread butter on a form or baking sheet. Put the risen dough into the prepared container, forming the sides. Pour washed lingonberries on top, smooth, leave for 20 minutes at room temperature.
Step 3
Place a baking sheet or dish in the oven, bake the lingonberry pie for 30-40 minutes at 180 degrees. While the cake is cooking, you will have time to prepare the cream. To do this, take sour cream of at least 30% fat, beat it with plain and vanilla sugar. Calculate the amount of sugar and sour cream yourself - someone loves sweeter, and someone loves moderately sweet pies.
Step 4
Remove the finished berry pie from the oven, cool completely. Lubricate it liberally with sour cream on the top and sides. Serve lingonberry sour cream pie with unsweetened tea. Instead of lingonberries, you can use other berries in this recipe at your discretion.
